Directions

1.Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour.

2. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture.

5. In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.